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KMID : 0380620140460050593
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.593 ~ p.600
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Impact of Xanthan-locust Bean Gum Mixtures on Pasting/Paste Characteristics and Freeze-thaw Stabilities of Waxy Rice Starch
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Kim Hyun-Seok
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Abstract
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Normal rice starch (NRS) possesses high gelling and retrogradation tendencies, with poor freeze-thaw stability. This study investigated the effects of partial replacement of waxy rice starch (WRS) with gums on the pasting and viscoelastic properties as well as the freeze-thaw stability of the WRS paste. Xanthan gum (XAT), locust bean gum (LBG), and their mixtures were individually mixed with WRS at a ratio of 1:19 (w/w). WRS-gum mixtures were pasted using a rapid visco-analyzer at 5% total solid content, and analyzed with respect to the pasting and viscoelastic characteristics, and freeze-thaw stability. Pasting properties of WRS were retarded in pasting temperature and enhanced in pasting viscosity (although peak viscosity was varied) by partial replacement with gum and gum mixtures. Storage moduli of WRSXAT: LBG pastes became similar to those of NRS paste with increasing angular frequency from 1 to 10 rad/s. Finally, WRS-XAT and WRS-XAT:LBG possessed more enhanced freeze-thaw stability than NRS.
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KEYWORD
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waxy rice starch, xanthan, locust bean gum, pasting viscosity, freeze-thaw stability
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